Baby Back help

Idaho,
I haven't tried the standing rib racks, but in my (limited) experience I had to cook my baby backs for 5+ hours to get the fall of the bone product I was looking for (225F). I know how it is when you have company and you want the grub ready at a certain time, so I hope this helps!

Good luck and let us know how you make out.

You will definitely need 5 or more hours to get your baby backs to a point of being tender.

The KEY, to all this Q stuff is to be able to pull them off when they're done. Not by a specific time. Too many first timers pull it at a specific time and wonder why it's not done.

It's done when it's done. What that means is to learn to check the ribs, see if they're done. Handle them and see if the meat is as tender as you want. If it's not? It's not done.

I see you posted in the rib archive. GREAT. There's a lot of good information, and you're the FIRST person to realize you can post to those archive posts, asking questions.

You might not have tried this, but you can do a search on Just the Rib Archive and do it for baby backs. That will help narrow the answers.

Now, you've forgotten the 2nd rule of Q. Never try to impress family and friends on a special occassion without trying the recipe before hand.

But it's too late now so the forum to the rescue!

Here is a post that might help:

First Time Rib success

Well, they turned out fantastic...well close to fantastic. Other than the rib rub mixed with the chicken rub (CS recipe), twas a bit too spicy for Mom...perfect for me. However, I will have to experiment on lower temps possibly to see how to keep more moisture in them, they were good, just not as juicy as I would have liked...picky me. However, it only took 4 hours at 225, opened the door once to check them at 3 hours, then dropped it to 200 for another hour, until the meat started splitting and pulling back off the bone. Not a bad recipe, will be having ribs for breakfast this morning...don't ya just love ribs for breakfast?

Congrats.

Hate to say it here, but I'm not a huge fan of the CS stuff for ribs. Just my opinion. But I also like to dabble in my own recipes for rubs. Now, mix those and put them on chicken...yum! And yes, it can be spicy.

Now for the fun part. How to keep them from drying out.

I think the biggest problem is people are getting different brands of VERY processed ribs and it's difficult to get consistent products.

A frequent recommendation is to foil them. I don't, but many LOVE the success they have with them.

Congrats.

Smokin'

I agree with Smokin its one of best part of smokin is making your own rubs I found I use the left over rub for general seasoning.I can't add much more than whats already ben said just allow about 5 hrs.Now you can cook them ahead of time and keep them warm in foil or reheat them Thats what I did on Christmas day.Just put them on the grill with sauce to warm them up.